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One-Pot Mexican Quinoa

by Rachel Gaewski • from the video Easy To Pack Vegan Lunches

Inspired by simplyquinoa.com

Ingredients

for 4 servings

  • 1 cup
    quinoa, rinsed (170 g)
  • 1 ½ cups
    water, or vegetable broth (360 mL)
  • 1 ¼ cups
    salsa (325 g)
  • 1 tablespoon
    cumin
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • 1 cup
    frozen corn, defrosted (175 g)
  • salt, to taste
  • olive oil, to taste
  • 1 avocado, mashed
  • 1 clove garlic, minced
  • 2 teaspoons
    lemon juice
  • 3 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons
    water
  • tortilla, to serve, optional

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Preparation

  1. In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
  2. Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
  3. Add in black beans, corn, salt, and olive oil, and stir until combined.
  4. For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
  5. Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
  6. Portion out into 4 containers and refrigerate for up to 5 days.
  7. Enjoy!
 

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